Broken Florentine Lasagna Bakerachael Ray Recipes

Steps:

• Preheat broiler to high with rack at center oven.
• Gather your ingredients.
• Halve, peel and chop onion, seed and chop jalapeno peppers and crush and chop garlic.
• In a large skillet, heat EVOO, 2 turns of the pan, over medium-high heat. Add onions, jalapenos, garlic, cumin, salt and pepper. Stir a few minutes to soften, then add 1/2 cup water and let it absorb. Add tomatillos, chop a small handful of cilantro and add, then stir in juice of 1 lime, agave or honey and stock.
• Remove the skin and bones from chicken, pull meat or chop into small pieces and add to sauce.
• Char the tortillas to blister and soften over open burners or in a dry stainless or cast-iron skillet on electric stovetop over high heat.
• In a bowl, stir up the crema with juice of 1 lime and shredded cheeses.
• Assemble lasagna in 8-by-8, 9-by-9 or 9-by-13 casserole (a 9-by-13 will be tighter and cook faster because the layers will be more spread out). Spray the casserole, then add some tortillas, half the chicken and sauce, tortillas, half the cream and cheese, tortillas, half the chicken and sauce, tortillas, half the cream and cheese. Place in oven and broil until brown and bubbly.
• Meanwhile, peel red onion and thinly slice on mandoline or by hand. Toast some pepitas in small skillet. Chop more cilantro.
• Top lasagna with toasted seeds, red onions and cilantro. Cut into 4 portions to serve.
• Fill a rocks glass with ice. Add all ingredients to a shaker with ice. Shake with ice and strain into rocks glass. Garnish with a lime wheel.

Steps:

• Place a medium pot over medium heat and melt the butter. Sprinkle the flour over the melted butter and cook for about one minute. Slowly whisk the milk into the butter-flour mixture and season with salt, pepper and nutmeg. Let it thicken a couple of minutes then stir in about a cup of the Parmigiano Reggiano cheese. Set the sauce aside. Place a large skillet over medium-high heat. Put olive oil in and toss in the cracked clove of garlic and cook for a minute or two to release its aroma and flavor. Add the spinach and wilt it down. Season the greens with salt and pepper. Break the lasagna sheets into large pieces. Boil them till they are very al dente. Drain and put into skillet with greens. Pour the sauce into the skillet stirring to evenly incorporate everything. Transfer to a baking dish sprayed with Pam. Smooth the top down and sprinkle the remaining 1/2 cup of Parigiano Reggiano over the top of the lasagna. Cover with foil and bake for 30 minutes. Remove the foil and let it finish uncovered for about 15 more minutes to brown the cheese.

Steps:

• Preheat the oven to 375°F.
• Melt the butter in a medium pot over medium heat. Sprinkle the flour over the melted butter, whisk to combine, and cook for about 1 minute. Slowly whisk the milk into the butter-flour mixture, season with salt, pepper, and nutmeg, and cook for a couple of minutes to thicken. Stir in half the Parmigiano (about 3/4 cup). Set the sauce aside.
• Heat the EVOO in a large cast iron skillet over medium high heat. Toss in the cracked clove of garlic and cook for a minute or two to release its aroma and flavor. Add the chard and cook, turning occasionally to wilt down, 2 minutes. Add the spinach a few handfuls at a time, wilting each batch before adding more. Season the greens with salt and pepper.
• Break the pasta sheets into large pieces. Toss them into the pan with the greens and give them a good stir to incorporate them. Pour the sauce into the skillet, stirring again to incorporate everything evenly. Smooth the top down and sprinkle the remaining 3/4 cup Parmigiano into the skillet. Cover the skillet with foil, transfer to the oven, and bake the lasagna for 30 minutes. Remove the foil from the pan and let it finish cooking uncovered for about 15 more minutes to brown the cheese.

Steps:

• Preheat broiler to high.
• Reheat caponata in the microwave or on the stovetop. Cook pasta until al dente in salted water, drain and transfer back into hot pot. Add hot caponata and combine.
• Transfer pasta and vegetables to a (9 by 13-inch) baking dish. Top with shredded provolone, crushed pepper flakes, and parsley.
• Place baking dish under broiler to brown and bubble cheese. Serve immediately.
• If you prepare a salad, keep it simple. Mixed greens tossed with fresh herbs, dressed with oil, vinegar, salt, and pepper.
• Place the cutting board near the stovetop. Preheat a big, deep pot over medium heat. Add oil, garlic, and crushed pepper. As you chop vegetables (peppers, onion, and celery), add them to the pot. Once vegetables are in there, increase heat a bit.
• Stir in olives and capers, raisins. Salt the diced eggplant and stir into the pot. Add tomatoes, diced and crushed, to the pot and stir caponata well to combine. Cover pot and cook caponata 15 to 20 minutes, until vegetables are tender. Stir in parsley and remove pan from heat.